Post by samiam on Jun 13, 2007 10:03:59 GMT -5
I found this recipe in a 1964 Bisquick cookbook. It's really good with a side of scrambled eggs and some fruit.
Corned beef Hash Pinwheels
1 can Campbell's French Onion soup plus enough water to make 2 cups
2 cups Bisquick
3/4 cup cream (I use milk)
1 can (15 oz.) Corned Beef Hash
1/4 t. black pepper
Heat oven to 450° (Hot). Pour soup into 9x9x2" pan; bring to a boil (I do this in a saucepan)
Blend Bisquick & cream and beat 20 strokes. Turn out onto floured surface and knead 6 to 8 times. Roll out into a 12x8" rectangle. Spread with corned beef and then sprinkle with pepper.
Roll up like a jelly roll. Cut in slices 1½" thick with a sharp knife. Place in pan containing hot soup. Bake 30 minutes.
This comes out so good! Because of the soup it comes out like a dumpling on the bottom but a nice firm biscuit on top and the soup gets soaked up into the dough. You can also use dry onion soup mix in a pinch but the canned is much tastier! ;D ;D ;D
Corned beef Hash Pinwheels
1 can Campbell's French Onion soup plus enough water to make 2 cups
2 cups Bisquick
3/4 cup cream (I use milk)
1 can (15 oz.) Corned Beef Hash
1/4 t. black pepper
Heat oven to 450° (Hot). Pour soup into 9x9x2" pan; bring to a boil (I do this in a saucepan)
Blend Bisquick & cream and beat 20 strokes. Turn out onto floured surface and knead 6 to 8 times. Roll out into a 12x8" rectangle. Spread with corned beef and then sprinkle with pepper.
Roll up like a jelly roll. Cut in slices 1½" thick with a sharp knife. Place in pan containing hot soup. Bake 30 minutes.
This comes out so good! Because of the soup it comes out like a dumpling on the bottom but a nice firm biscuit on top and the soup gets soaked up into the dough. You can also use dry onion soup mix in a pinch but the canned is much tastier! ;D ;D ;D
